Smoky Tex-Mex Salad

This is our crunchy, smoky and all-round tantalisingly tasty tex-mex salad. It comes with its very own homemade ranch dressing and it’s epiiiic.

Ingredients

-1 people+

Metric

Method

1. 1

   Preheat the oven to 200°C fan / 425°F.

   
2. 2

   Put the chickpeas into a large roasting tray and scatter over the smoked paprika, ground cumin, chilli flakes, onion powder, garlic powder, dried oregano, and pinches of salt and pepper. Drizzle over a fairly generous amount of olive oil, then use a spoon to give everything a good mix. Roast for 15 minutes.

   
3. 3

   Add the black beans and bread cubes to the tray, along with the corn kernels and another small drizzle of olive oil, and use a spoon to give everything another good mix. Roast for 10 minutes.

   
4. 4

   Put the tomatoes, red onion and parsley into a large mixing bowl with the crunchy salad leaves, and give everything a mix.

   
5. 5

   Meanwhile, combine the vegan ranch dressing ingredients in a bowl and leave to one side (check the consistency – if it’s too runny, add more mayo; if it’s too thick, add more oat milk).

   
6. 6

   When everything is ready, divide the salad between 4 bowls, top with the roasted chickpea mix and drizzle over the vegan ranch dressing to serve. Yum.